Of course, any berries and most fruits would work here raspberries also make for a pretty garnish and even a drizzle of balsamic glaze lifts the dish. And now that strawberries are beginning to appear in markets and pots of basil are sending out their lovely scents to shoppers, I’ve decided that a lemon panna cotta with fresh strawberries and basil is just the ticket. With the arrival of spring and Sunday’s Easter holiday, I think panna cotta would make the ideal treat. It’s egg-free and gluten free, so it satisfies almost everyone. I think Junket Brand rennet tablets may still be available if you remember this dish and you’re willing to search.īut now that I’m all grown up, panna cotta, which is Italian for “cooked cream,” is my most favorite of the custard/pudding family, (it’s about as simple to prepare as Junket and so, so much better). I loved the vanilla flavor and sometimes my mother would garnish the dish with sliced bananas or berries, but basically, I just preferred it unadorned.
I can’t explain why I loved it, but the silken texture - a little sturdier than pudding - seemed to delight my tongue. It came from a box much like Jell-O and was made with rennet, which curdles milk and causes the mixture to set. When I was young, there was a creamy dessert that my mother would make called Junket. I would readily push away a piece of cake or slice of pie for a spoonful of pudding if given the choice. Make sure to add the fruit in while it is still warm, and pour it directly into your prepared pie crust.I don’t care what you call it - custard, pudding, coeur a la creme, creme brulee, creme caramel, mousse, tapioca or flan - these creamy, luscious, silken sweets are among my all-time favorite desserts. You just need to reduce the amount of water to 1 3/4 cups instead of 2 cups. Can I use this recipe to make fresh pie filling? After adding the fruit, it will make about eight half-cup servings. How many servings does this make?īefore adding fruit, this recipe will make about four half-cup servings. Otherwise, you risk the chance of the cornstarch clumping. When mixing water with cornstarch, it is always best to use cold water. If you have access to a wide variety of Kool-Aid flavors, pick the same flavor as the fruit you are using. If I could find raspberry, I would use that when I make raspberry desserts. If I could find the strawberry flavor, I would use that when I make strawberry desserts. In Germany, I have only been able to find cherry-flavored Kool-Aid. What Kool-aid flavor works best?Īny berry-flavored packet will work. Follow the cooking instructions, and it should turn out perfectly.
Just be sure to add the 1/4 cup cornstarch and 2 cups cold water. If you use the amount suggested for 2 quarts of Kool-Aid, it should work. I have not tried that yet, but honestly, I don’t see why it wouldn’t work. Can I use the Kool-Aid Powder that already has sugar in it? The kind that comes in a canister? It is often used as a glaze or filling for fruit pies, but it can also be served as a pudding, usually with whipping cream on top.
#JUNKIT PUDDING HOW TO#
STEP-BY-STEP PHOTOS FOR How to Make Homemade Danish Dessertįrequently Asked Questions about making Homemade Danish Dessert What is Danish Dessert?ĭanish Dessert is a fruit-flavored, pudding-like dish.
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